Sautee the diced onions until they appear translucent, then add the jalapenos, garlic, oregano & cinnamon. Cook for approximately 2 minutes, and then add the remaining ingredients (olives, capers, tomatoes, lime juice, water & bay leaf) and bring to a simmer. This sauce can be made up to a week in advance.

Season the cod with salt & pepper. In a medium hot pan, add grape seed oil and cook cod for approximately 6-8 minutes. Flipping once and continue cooking for another 5 minutes or so. Spread the Veracruz sauce on the plate and place fish on top of the sauce. Serve with roasted potatoes or rice. Garnish with a lime wedge and parsley.